摘要
本文以新鲜猪肉为研究对象,通过单因素试验研究红薯淀粉添加量、水浴加热温度和水浴加热时间对蛋白凝胶特性(白度、强度、持水性)的影响,通过正交试验确定红薯淀粉添加量、水浴加热时间、水浴加热温度3个因素的最佳水平。结果表明,在水浴加热时间30 min、水浴加热温度80℃、红薯淀粉添加量40%条件下,制备的凝胶颜色较白,凝胶成型后有弹性不易塌陷,凝胶持水性良好。
In this paper,fresh pork was taken as the research object,and the effects of sweet potato starch addition,water bath heating temperature and water bath heating time on protein gel properties(whiteness,strength,water retention)were studied through a single factor experiment.The results showed that under the conditions of water bath heating time of 30 min,water bath heating temperature of 80℃,and sweet potato starch addition of 40%,the prepared gel was white,gel was elastic and not easy to collapse after molding,and gel had good water retention.
作者
张楠楠
王占华
ZHANG Nannan;WANG Zhanhua(Zhengzhou University of Science and Technology,Zhengzhou 450064,China)
出处
《食品安全导刊》
2023年第14期117-120,132,共5页
China Food Safety Magazine
关键词
红薯淀粉
猪肉蛋白
凝胶特性
sweet potato starch
pork protein
gel properties
